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Rich Cappuccino Cake
Light, fluffy, and infused with rich espresso flavour, this Cappuccino Cake is a coffee lover’s dream. Layers of golden sponge are delicately blended with smooth butter, golden sugar, and aromatic spent coffee grounds for a subtle roast depth. Sandwiched and topped with a velvety coffee buttercream, each slice delivers the perfect balance of sweetness and bold coffee intensity. Finished with a sprinkle of crunchy walnuts, this elegant cake pairs beautifully with an afternoon espresso — or as an indulgent finish to any meal.
Cooking Time 55 Minutes
Portions
8
Ingredients
Increase Portion Size
- g Country Range Self Raising Flour
- g Country range Chopped Walnuts
- g soft butter
- g golden caster sugar
- g spent coffee grounds
- medium free-range eggs
- double espresso
- g icing sugar
-
1
Step 1
Pre-heat the oven to 180c / 160c fan -
2
Step 2
Whisk 225g soft butter and caster sugar together until light and fluffy -
3
Step 3
Whisk in the beaten eggs 1 at a time along with 1 tbsp of flour (this will stop it from curdling) -
4
Step 4
Add the remaining flour, 25g coffee grounds and 1 double espresso and split the mix between two 20cm cake tins which have been lined with butter and parchment -
5
Step 5
Bake in the oven for 20/25 mins or until the cake is fully cooked -
6
Step 6
Allow to cool and make the coffee butter icing using 200g soft butter, 25g coffee grounds, 1 double espresso and icing sugar -
7
Step 7
To make the butter icing – Whisk the soft butter until light and fluffy -
8
Step 8
Continue to whisk and add the sugar 1 tbsp at a time until all of the icing sugar is incorporated -
9
Step 9
Whisk in spent coffee grounds and espresso and keep to one side -
10
Step 10
Spread 1/3 of the icing onto one of the sponges and top with the other -
11
Step 11
Spread a thin layer of icing around the cake and spread the rest on top -
12
Step 12
Garnish with chopped walnuts and serve with whipped cream
Ingredients
Increase Portion Size
- g Country Range Self Raising Flour
- g Country range Chopped Walnuts
- g soft butter
- g golden caster sugar
- g spent coffee grounds
- medium free-range eggs
- double espresso
- g icing sugar
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